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Chunky Asparagus Soup Recipe

This recipe was handed down from my great-grandmother. I've modified it a little, but it remains a treasure from the past. My family never tires of it at asparagus time.

TOTAL TIME: Prep/Total Time: 25 min.YIELD:10 servings

Chunky Asparagus Soup Recipe

This recipe was handed down from my great-grandmother. I've modified it a little, but it remains a treasure from the past. My family never tires of it at asparagus time.

TOTAL TIME: Prep/Total Time: 25 min.YIELD:10 servings

Ingredients

2 pounds fresh asparagus, trimmed and chopped

1 small onion, chopped

1 garlic clove, minced

2 tablespoons butter

1/2 to 1 teaspoon curry powder

1 jar (4 ounces) sliced mushrooms, drained

1 tablespoon diced pimientos

4 cups vegetable broth or chicken broth

1 can (12 ounces) evaporated milk

1/2 pound process cheese (Velveeta), cubed

Directions

1.In a large saucepan, saute the asparagus, onion and garlic in butter for 8-10 minutes or until tender. Add curry powder; simmer 5 more minutes. Add mushrooms and pimientos. Stir in broth and milk. Heat, but do not boil. Add cheese cubes and stir until melted.
Yield: 8-10 servings (2-1/2 quarts).

Reviews for Chunky Asparagus Soup

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"I've been making this recipe for a number of years and it's definitely a favorite! I omit the the pimento and add cooked carrots and bacon instead."

MY REVIEW

SimpleFoods User ID: 716037319980

Reviewed Mar. 25, 2013

"I've made various asparagus soups, but this one is special by the curry powder - perfect! I will also use freshly-sauteed mushrooms, not canned, and will add some frozen hash browns as I do to most soups for a bit more chowder consistency. Asparagus soup tastes like spring!"